Chef

David Quintana

Charlotte

About David Quintana

Chef David Quintana leads the kitchen as Executive Chef at the distinguished Charlotte speakeasy Dot Dot Dot. Known for his inventive cuisine and creative use of unfamiliar ingredients, Chef Quintana is a well-respected culinary expert who is also a standing member of the Piedmont Culinary Guild.

Where I Go Out

"Glazed with fermented black bean. Scallion pancake. Pickled cabbage. Black garlic hoisen. This is a classic pairing but when I was writing the menu, pretty sure I was just hungry. And tried to figure out a way to tighten it up"

"Sometimes components of other dishes make it into newer dishes . This dish was composed in one night by the team. We had some beautiful snake river farms wagyu, added our black truffle base that has seen a few dishes , some lusty monk and dressed it up with good olive oil , maldon and some black pepper . The supporting actors here were the crispy UGF trumpets and we knew we wanted egg so we pulled out one from 2008 and cooked our egg yolks gently in a bath to give it more of a pudding like texture . Great balance beef, acidity, earthiness, fatty, crunchy and salty."

At My Venues

"Glazed with fermented black bean. Scallion pancake. Pickled cabbage. Black garlic hoisen. This is a classic pairing but when I was writing the menu, pretty sure I was just hungry. And tried to figure out a way to tighten it up"

"Sometimes components of other dishes make it into newer dishes . This dish was composed in one night by the team. We had some beautiful snake river farms wagyu, added our black truffle base that has seen a few dishes , some lusty monk and dressed it up with good olive oil , maldon and some black pepper . The supporting actors here were the crispy UGF trumpets and we knew we wanted egg so we pulled out one from 2008 and cooked our egg yolks gently in a bath to give it more of a pudding like texture . Great balance beef, acidity, earthiness, fatty, crunchy and salty."